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Author: National Restaurant Association Educational Foundation
Publisher: Wiley
ISBN: 9780471225164
Category : Technology & Engineering
Languages : en
Pages : 352
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Book Description
With concern about foodborne illness increasing among consumers, it is more important than ever for restaurants and foodservice operations to be able to assure customers that the food they are eating is safe. This book teaches basic food safety concepts and prepares readers for the ServSafe® Food Protection Manager Certification Examination.
Author: National Restaurant Association Educational Foundation
Publisher: Wiley
ISBN: 9780471225164
Category : Technology & Engineering
Languages : en
Pages : 352
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Book Description
With concern about foodborne illness increasing among consumers, it is more important than ever for restaurants and foodservice operations to be able to assure customers that the food they are eating is safe. This book teaches basic food safety concepts and prepares readers for the ServSafe® Food Protection Manager Certification Examination.
Author:
Publisher:
ISBN: 9781883904418
Category : Food service
Languages : en
Pages : 372
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Book Description
Author: F. Albert Cotton
Publisher: Wiley
ISBN: 9780471542186
Category : Food handling
Languages : en
Pages : 418
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Book Description
Author: National Restaurant Association Educational Foundation
Publisher: Wiley
ISBN: 9780471204428
Category : Technology & Engineering
Languages : en
Pages : 500
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Book Description
This all-inclusive book provides a wealth of food safety information and supplies functional guidance on food quality, maximum storage periods, and crisis management. It conveys to employees and managers the principles necessary to maintain food safety in an operation, and how to protect against foodborne illness outbreaks. More than 1.3 million professionals have been certified through the ServSafe® Food Protection Manager Certification Examination. ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation.
Author: Douglas Robert Brown
Publisher: Atlantic Publishing Company
ISBN: 0910627975
Category : Business & Economics
Languages : en
Pages : 1133
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Book Description
Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!
Author:
Publisher:
ISBN: 9781582800165
Category : Food handling
Languages : en
Pages : 308
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Book Description
[This book is] designed ... to enhance your ability to learn and retain the food-safety knowledge that is essential to keep your establishment safe.-Features of the ServSafe Essentials.
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 1054
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Book Description
Author:
Publisher:
ISBN:
Category : Electronic journals
Languages : en
Pages : 1102
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Book Description
Author:
Publisher:
ISBN:
Category : Alcoholic beverages
Languages : en
Pages : 662
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Book Description
Author: Rose Arny
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 816
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Book Description
